Learn the science behind:
Why is a tomato red? Why an orange orange? What does an egg consist of? Why is an Oreo black?
Those are just a few of the questions we ask ourselves when truly digging into our food ingredients. When you really understand and research your ingredients, you will better understand how your food is made. So, we research food ingredients extensively, to help you feel more comfortable using them and knowing how they work.
If you want to learn more about how ingredients change when you use them check out our posts on using ingredients.
If you want to compare ingredients and know which one to choose for which application, we have a category for that too!
Previous step: all these ingredients started out at a farm!
What do cookies, hazelnut spread, cakes, cereal bars, pastries, frostings, margarine, and peanut butter all have in common? They (may) contain palm oil. Palm oil has become a ubiquitous ingredient in many foods worldwide. Also in places where no palm…
For a long time, beetroots were one of the few foods I tried to stay clear of. I’ve never enjoyed eating the pure, basic boiled vegetable. Its earthiness put me off. Until, I found out that, by tweaking just exactly…
Ever stored some cooked beetroots in your fridge, only to come back a few days later to find dull brown beetroots instead of bright red ones? Or have you tried baking a red cake using beetroot as a colorant? Only…
Ever wanted to pour some honey out of a jar, only to find it hardened up completely? It no longer flows and the only way to get some out is with a spoon. If so, you’re not alone! This is…
Ever opened a new pot of peanut butter only to find a thin liquid layer lying on top of the peanut butter? If so, don’t worry! This is a completely natural thing to happen for unstabilized, natural peanut butter. That…
There are only a few food products that truly make it to worldwide stardom, and Oreo cookies are one of them. You can buy them in so many places around the world, it’s pretty incredible. Why they’re so popular? I…
No, we can’t answer the philosophical question, of why a lemon has a yellow color. But, we can explain what it is that makes a lemon yellow. Hint, it’s molecules, a specific group of molecules called carotenoids.
Oranges are orange. Not sure which was named first here, the fruit or the color? But, that’s not what we’re interested in anyway. We want to know, why do oranges have this bright, orange color? What is the underlying chemistry?…
Raisins are dried grapes, nothing more, and nothing less (most of the time). But, since grapes contain a lot of water, it requires some smart processing and proper quality control to make sure those grapes actually turn into raisins.
Have you ever considered making a cake using Brussel sprouts puree? Or a creamy sweet pie using broccoli? Probably not, but chances are you’ve seen or made something like it, but using another vegetable: pumpkins! Pumpkins work great in lots…
Something clearly happens when you roast cumin seeds. You can clearly smell the aromas rising up from a hot pan. But what causes those smells? Which chemical party causes those odors to be formed and enter my nose? Turns out,…
Compare eating a popsicle, scoop of vanilla ice cream, and a slice of semifreddo. They are pretty different in texture. A popsicle is hard, a scoop of vanilla ice cream is softer and can be scooped, a semifreddo is even…